Sustainability of Freeze-dried Dehydrated Pet Food Ingredients

Resource efficiency helps reduce a company’s contribution to climate change, pollution, habitat destruction and other threats to the ecosystems that human economies depend on.

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U.S. Food and Drug Administration analysts estimate that every year 30-40% of the United States’ food supply is wasted. Reducing that inefficiency would decrease pollution, habitat loss and water use, along with hunger. People preserve foods, both for themselves and as pet food ingredients, to avoid this waste while also retaining foods’ nutrients. Read More

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Wall, Tim. “Sustainability of Freeze-Dried, Dehydrated Pet Food Ingredients.” PetfoodIndustrycom RSS, PetfoodIndustry.com, 8 Sept. 2021, https://www.petfoodindustry.com/articles/10609-sustainability-of-freeze-dried-dehydrated-pet-food-ingredients.

Natural Brown, Sepia, and Dark Gold Food Colorants Show New Possibilities for Product Developers

Caramel colors account for approximately 80% of all color additives used in foods and beverages

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Caramel colors are among the oldest food colorings, used in the food industry to impart an appealing appearance to food products since the 1800s. Today, caramel colors account for approximately 80% of all color additives used in foods and beverages, appearing in products such as, spirits, sauces, baked goods, processed meats, and even pet foods. Read More

Conrad, Olivia. “Natural Brown, Sepia, and Dark Gold Food Colorants Show New Possibilities for Product Developers.” Prepared Foods RSS, Prepared Foods, 2 Aug. 2021, http://www.preparedfoods.com/articles/125823-natural-brown-sepia-and-dark-gold-food-colorants-show-new-possibilities-for-product-developers.

The Rise of Clean Label Leavenings

The functional strengths of certain leaveners—whether natural or chemical—serve as primary drivers for decision-making

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Historically, bakery product developers’ main goal when selecting appropriate leaveners for a specific application was simply to attain a specific desired outcome every single time. Consistency mattered. Targeted finished-product attributes for the most part revolved around density, volume, spread, and stack height. The functional strengths of certain leaveners—whether natural or chemical—served as the primary drivers for decision-making. Read more.


Levin, Amelia, and Alexia Ciarfella. “The Rise of Clean Label Leavenings.” Prepared Foods RSS, Prepared Foods, 9 June 2021, http://www.preparedfoods.com/articles/125644-the-rise-of-clean-label-leavenings.